Scallops & Sweet Peas

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From: EatingWell Magazine May/June 2007

Large, sweet sea scallops marry well with peas and thyme adds a contrasting herbal note.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon dried thyme leaves
  • 2 cups shelled fresh peas (3 pounds unshelled), or frozen peas
  • 1 1/2 pounds large dry sea scallops, (about 12), tough muscle removed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 cups pea shoots, (optional; see Tip)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice

Preparation

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  1. Working over a small bowl, rub thyme leaves between your palms until finely powdered. Place a large steamer basket in a Dutch oven; add water to just below the steamer bottom. Add peas to the steamer; top with scallops in a single layer, touching each other as little as possible. Sprinkle with the powdered thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Cover the pot and place over high heat. When steam begins to escape, start timing. Steam for 3 minutes. Add pea shoots (if using), cover and continue steaming until the scallops are just cooked through, 2 to 3 minutes more. Remove from the heat.
  3. Meanwhile, whisk oil, lemon zest, lemon juice and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Spoon the scallops, peas and pea shoots (if using) onto a serving platter, drizzle with the dressing and serve immediately.
  • Shopping Tip: Pea shoots, sometimes called “pea tendrils” or “pea sprouts,” are the tender vines and leaves of pea plants. Sweet in flavor, with a delicate crisp texture, they can be found in the spring at farmers' markets, Asian markets and some supermarkets. They're best used immediately, but can be refrigerated for up to 2 days. Or use small sprouted pea plants (they resemble large, straight alfalfa sprouts), labeled “pea shoot” or “pea sprout,” found with the produce in well-stocked supermarkets.

Nutrition information

  • Serving size: 3 scallops & about 1/2 cup peas
  • Per serving: 268 calories; 12 g fat(2 g sat); 4 g fiber; 16 g carbohydrates; 24 g protein; 66 mcg folate; 41 mg cholesterol; 3 g sugars; 0 g added sugars; 1426 IU vitamin A; 15 mg vitamin C; 47 mg calcium; 3 mg iron; 1031 mg sodium; 468 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 4 lean meat, 2 fat

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